In a skillet, cook bacon until crispy; remove with a slotted spoon to a plate lined with paper towels.

Line a 12-cup or two 6-cups 3-inches in diameter muffin pan with baking paper cups and lightly spray with cooking spray. Combine crust ingredients; divide evenly and lightly press 3/4 of the mixture in the bottom of the muffin cups. Chill while preparing filling.

Preheat oven to 325 degrees F. In a bowl of an electric mixer combine Ricotta, goat cheese and sour cream; beat until smooth. Add eggs one at a time; beat until smooth. Transfer to a mixing bowl and stir-in herbs, lemon zest, bacon (leaving about 3 tablespoons for the top), cayenne and black pepper and salt.

Pour evenly the cheese filling over chilled crusts into muffin cups, top with the remaining bacon and crust mixture. Bake for about 35 minutes or until the center is just set.

Transfer to a cooling rack; cool to room temperature. Serve as a cheese course with grapes, apple or pear slices